Wild Food

Oxford Symposium

Wild Food

Proceedings of the Oxford Symposium on Food and Cookery 2004

The Oxford Symposium on Food and Cookery continues to be the premier English conference on these topics, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries. Prospect Books has published these proceedings since 1981 with a short break in 2001–2003.The 2004 Symposium on Wild Food: Hunters and Gatherers received a large number of excellent papers. Forty papers cover subjects as various as ginseng; wild olives; seaweed; angelica; imitation game in nineteenth century Germany; wild mushrooms; the pike; eating insects and the Mexican maize fungus, cuit lacoche.

Contents

Wild Food: The Call of the Domestic

Ken Albala

Umbles and the Eating of Humble Pie

Joan P Alcock

Fungi as Food

Josephine Bacon

Capering About

Rosemary Barron

Muskrats and Terrapins: The Forgotten Bounty of the Coastal Marshlands of New Jersey, Delaware, and Maryland

Fritz Blank

Cooking His Goose: Gender in American Wild Game Cookbooks

Bronwen E. Bromberger

Some Notes on Seakale: Crambe Maritima

Lynda Brown

Hunting in the Medieval Royal Forests 1066–1307

Reva Berman Brown

The Hunting and Gathering of Wild Foods

Susan Campbell

La Ceuillette: Foraging for Edible Wild Plants in Southern France

Caroline Conran

Ginseng: Taming the Wild

Andrew Dalby

Walk on the Wild Side

Daphne Derven

Where the Wild Things Are: From Wild Olive to Present-Day Cultivars and a Tasting of New World Feral Olive Oils